Breakfast

Grapes

Ham and eggs Rolls Coffee

Luncheon

Cantaloupe Eggs Bennett Broiled quail on toast Soufflee potatoes

Cold fresh asparagus, mustard sauce Roquefort cheese with crackers Coffee

Dinner

Consomme national

Plain celery.         Ripe olives

Fillet of sand dabs, meuniere

Sweetbreads, royal

Roast leg of lamb, mint sauce

String beans

Stewed tomatoes

St. Francis potatoes

Sliced tomatoes

French pastry

Coffee

Eggs Bennett. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Remove the yolks, chop fine, and mix with one ounce of butter, and twelve anchovies in oil cut in small squares. Fill the whites of the eggs with this mixture, place on a buttered baking dish, cover with a well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in the oven until brown.

Broiled quail on toast. Split the quail, season with salt and pepper, roll in oil, and broil. When done place each quail on a piece of buttered toast, put a spoonful of maitre d'hotel butter on top of each, and garnish with watercress and lemons cut in half.

Consomme national. Cut some plain; green, and red royal in small stars, and serve in hot consomme.

Sweetbreads, royal Parboil one pound of sweetbreads, pull off the skins, and cut in slices one-quarter inch thick. Peel twenty small heads of fresh mushrooms, wash well, and dry on a napkin. Put two ounces of butter in a saute pan with the sweetbreads and mushrooms, season with salt and pepper, and simmer slowly for ten minutes. Then add half a pint of cleaned and well-washed oyster crabs, and simmer again for five minutes. Then add one-half pint of cream, and boil. Thicken with the yolks of three eggs well-mixed with a small cup of cream, but do not let it come to a boil after the cream has been added. Taste to see if seasoning is right, add half a glass of dry amon-tillado sherry wine, and serve in chafing dish.